イエローカレー

イエローカレー
鶏肉とジャガイモのイエローカレー
別名	ゲーンルアン
種類	タイカレー
発祥地	タイ南部
主な材料	クミン コリアンダー ウコン フェヌグリーク ニンニク 塩 月桂樹の葉 レモングラス カイエンペッパー ショウガ メース シナモン

Yellow curry, known in Thai as kaeng kari (Thai: แกงกะหรี่, lit. 'curry curry', th) is a Thai dish made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, makrut lime, mace and cinnamon. It is generally milder than other Thai curries, being that it contains less chilli.

Thai cuisine

It is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as yellow curry in Western countries but is a different blend of spices from Thai yellow curry. Thai yellow curry, outside Thailand, usually refers to the dish kaeng kari.

Thai yellow curry is most typically served with chicken or beef and a starchy vegetable, most often potatoes, but it can be made with duck, tofu, shrimp, fish, or vegetables and is eaten with steamed rice or round rice noodles known as khanom chin.

See also

• Thai curry
• List of Thai dishes